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The SUBWAY® chain reduces salt levels by 33 percent
28 Apr 2010

THE SUBWAY® CHAIN REDUCES SALT LEVELS BY 33 PERCENT

-The average level of salt across all Subs meets or exceeds 2010 FSA targets-

Following National Salt Awareness Week 2010, the SUBWAY® chain, the leading sandwich provider in the UK and Ireland, has announced that salt levels in its products have been reduced by an average of 33 percent. With the average level of salt across all Subs meeting or exceeding 2010 FSA targets, the SUBWAY® chain is now committed to working towards 2012 FSA targets.

The SUBWAY® chain is committed to reducing salt, whilst ensuring the quality and great taste of its Subs is not impaired by salt reductions. By working closely with suppliers to reduce the salt content in ingredients including bread, meat and cheese, levels have reduced by up to 45 percent in the Steak and Cheese Sub (3.5g to 1.9g per 6" Sub) and 39 percent in the Beef Sub (2.5g to 1.5g per 6" Sub). Plus, the SUBWAY® Meatball Marinara has seen a 30 percent drop in salt (from 4.7g to 3.3g per 6" Sub).

Work on salt reduction is just part of the sandwich chain's ongoing programme to improve the nutritional content for all its Subs and forms part of SUBWAY® stores' Health & Wellbeing Commitments, drawn up in 2008 with the Food Standards Agency (FSA). The SUBWAY® chain has an ongoing commitment to work with its customers, staff, the FSA and government departments to offer a sandwich and salad menu that provides great tasting food and enables customers to create a balanced, healthy meal of their choice.

Trevor Haynes, Area Development Manager UK and Ireland says: "We continue to work closely with the Food Standards Agency (FSA) to meet salt reduction targets, and are proud to say that the average level of salt across all Subs meets or exceeds 2010 FSA targets. It remains our priority to ensure that the quality and great taste of our Subs is not compromised. Our ongoing programme of consumer tests has given excellent feedback on the quality and taste of the reduced salt products."

The SUBWAY® chain continues to provide customers with transparent nutritional information allowing them to make an informed choice for a healthier lifestyle. This includes displaying detailed nutritional information at the point of decision, including salt, fat, saturates, sugar and calories. Updated nutritional information is displayed in-store across the UK and Ireland on the glass counter front and is also available in a free nutritional guide in stores and online (www.subway.co.uk).

Leading Nutritionist Juliette Kellow, says: "It is well established that consumers need to cut down on the amount of salt they eat for the sake of their health, with the latest annual update from Consensus Action on Salt & Health (CASH) highlighting additional diseases linked to high salt, including kidney disease and osteoporosis. As three quarters of the salt consumed in most peoples' diets comes from ready-made food, it's essential that food producers focus on reducing the amount of salt in their products. It's good to see such substantial reductions in salt being made by a popular high-street chain - whilst keeping the great flavour profile."

Issued by McKenna Townsend PR on behalf of the SUBWAY® chain
For further information please contact Natalie Minter or Anne Christopher on 01425 472330 or email anne@mckennatownsendpr.com

• The SUBWAY® chain is the world's largest submarine sandwich franchise, with over 31,000 locations in over 91 countries
• In 2009, the SUBWAY® chain was ranked the number one franchise opportunity by Entrepreneur Magazine
• Headquartered in Milford, Connecticut, SUBWAY® was co-founded by Fred DeLuca and Dr. Peter Buck in 1965. That partnership marked the beginning of a remarkable journey, which has made it possible for thousands of individuals to build and succeed in their own business
• SUBWAY® is a registered trademark of Doctor's Associates Inc
• For more information about the SUBWAY® chain please visit www.subway.co.uk
 

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